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Roast Pork & Crackling

Foolproof roast pork with the best crackling you'll ever get!


  • Leg of pork

  • olive oil

  • sea salt


  • 1.

    Tips for great crackling:

  • 2.

    Boil up the kettle (full to capacity), place leg of pork on a trivet over your sink & pour the boiling hot water all over the pork.

  • 3.

    Dry thoroughly with paper towels.

  • 4.

    Liberally oil & massage into the skin.

  • 5.

    Sprinkle with salt - you don't need too much.

  • 6.

    Place pork onto a roasting trivet - which keeps it away from any juices and helps the underside to become really crisp too.

  • 7.

    For at least the first hour of cooking, the temp of the oven has to be really really high - 220DegC (make sure your windows are open, especially if you open the oven door, or your smoke alarm/s will sound off!!

  • 8.

    After an hour, reduce temp to around 185DegC & continue cooking to desired 'doneness'.

  • 9.

    Remove roast from the pan and allow to stand for at least 20 minutes in a warm place. Do not 'wrap' the roast or you'll steam the crackling and it will lose some of it's crispness.

  • 10.

    Deglaze the pan with either stock, water or wine... bring to a simmer and reduce to create delicious gravy/jus


The boiling water shrinks the skin from the scoring allowing the heat, oil & salt to penetrate, aiding the crackling process no end! enjoy!!!

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Posted by Dan100Report
Here is a handy tip I did this at Xmas and the oven was getting over loaded so I could not get the heat for the crackling so I pulled out the heat gun from the shed gave the cracking a good going over and it was perfect
Posted by OresteReport
tried this tip of pouring hot water over pork and surprise, surprise, crackling was much better than previous attempts. Great idea.
Posted by Report
Thank you for that great tip on pouring boiling over pork, I learn something everyday day Barbara
Posted by Report
Best directions I have had. I am doing in for my wife and a Christmas in July in August. Two of our friends had either a heart attack or have cancer so we could not have it then so tonights the night and I am doing the crackle. Should have no problems with these directions.
Posted by Neil69Report
Hey Philliipa , the other day I cooked a rolled pork loin that was aready scored and trussed up. I used just plain table salt . The crackling came out soft but it was tasty. My questions are (1) is seasalt better than common table salt (2) can you use to much olive oil..? My first hour was 220.c....cheers Neil P.S. All my previous attempts have been spot on
Posted by Tricia2Report
Wow! Wow! Wow! What a fantastic idea - the boiling water really does the trick! I have been using this recipe regularly since I found it before Christmas 2011 and it never fails, and always gets great comments! I have shared the recipe with so many friends and family! Many many thank yous Philippa!!!
Live, Laugh & Love, Tricia :-)
Posted by Philippa WightmanReport
You are most welcome Tricia! Always wonderful to share a simple yet effective cooking tip with an appreciative audience ;-)
Posted by Philippa WightmanReport
Most welcome Stu, sometimes it's the simple things which yield exceptional results! ;-)
Posted by Philippa WightmanReport
Most welcome Danielle, it's a fail-safe method for achieving maximum crackling and the pork is pretty wonderful too!
Posted by Philippa WightmanReport
Not at all - if you can boil a kettle, pour it over the joint, dry the joint thoroughly and pop it into a hot oven, you're all set. Good luck Aj, hope you give it a try!